Thursday, September 8, 2011

Sweet and sour chicken

With thanks to Jan on the Yum Asia team for this delicious recipe for a firm favourite dish to be served with rice.

Chicken (or you can use pork, tofu, seafood - whatever takes your fancy)
Chicken stock
Small amount of light soy sauce
Cider vinegar, or a light vinegar
A couple of dessertspoons of tomato ketchup or Sri Racha chilli sauce
Pineapple (if fresh, use one quarter per 2 people)
Tomatoes cubed or quartered
One or two birdseye chilli either fresh or dried (we use two as we like ours spicy)
A clove or two of garlic to your own taste
Spring onions, plus any other veggies you want to use
One white/yellow onion sliced
Brown sugar or honey

Stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the chicken and cook. Once the chicken is sealed, add the vegetables (holding back the spring onion) and stir fry until cooked. Then add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey. Adjust the sauce to your own taste. Thicken with cornflour and add the pineapple and spring onions.
Serve with rice from your Zojirushi rice cooker.